Rosemary, garlic, and smoked paprika lend depth of flavor to this thick, creamy, dreamy pasta-and-bean soup. Drizzle with olive oil and serve with a hunk of bread and you've got just about the coziest dinner ever!
Yield: 4
Ingredients
1/4cupextra virgin olive oil
1/2medium yellow oniondiced [about 1 cup]
3medium cloves garlicminced
2teaspoonsminced fresh rosemary
1 1/2teaspoonssmoked paprika
3canscannellini beans3 15-ounce cans for a total of 45 ounces
6cupslow-sodium vegetable broth
1cupcrushed tomatoescanned crushed tomatoes
2cupssmall pasta shellsuncooked; can substitute medium size or any other pasta shape you like
1teaspoonkosher salt + more to taste
1/4teaspoonfreshly ground black pepper + more to taste
Toppings:
More olive oil for drizzling
Grated parmesanfor non-vegans, or use vegan parmesan
Crushed red pepper flakes
Instructions
Set a large soup pot over medium-low heat. Add olive oil. When hot, add the onion. Saute until soft, about 8 minutes. Add garlic, rosemary, and smoked paprika. Saute, stirring constantly, for one more minute.
Add TWO cans of beans to the pot, liquid included.
Using an immersion blender, puree the mixture right in the pot (you can also puree in a blender and return the mixture to the pot).
Drain the remaining can of beans and add to the pot, along with the broth, tomatoes, 1 teaspoon salt, and 1/4 teaspoon pepper. Increase heat to medium-high and bring to a gentle boil.
Once boiling, add the pasta. Cook until al dente (the exact time depends on package directions - usually about 8 minutes).
Taste, adding more salt and pepper if necessary.
Ladle into bowls and top with a drizzle of olive oil, parmesan (for the non-vegans) or vegan parmesan if using, and a sprinkle of crushed red pepper flakes if desired. Don't forget the crusty bread served alongside!
Notes
Storing & Freezing Pasta e Fagioli
Store leftovers in an airtight container in the fridge. Reheat over the stove or in the microwave. It will last up to 4 days in the fridge.To freeze pasta fazool, make the recipe without the pasta, then transfer it to an airtight container or freezer bag. Place it in the fridge overnight to thaw, then warm over the stove. Add the pasta and cook until the pasta is al dente.Adapted from Good in the Simple